Easy Blackened Cod Recipe (Ready in 20 Minutes)

Two Blackened Cod fillets on a white plate.

5 from 2 votes

Easy Blackened Cod Recipe (Ready in 20 Minutes)

This easy Blackened Cod recipe is pan-seared in a cast-iron skillet with a bold, homemade Cajun seasoning blend, then finished with lemon and butter. Crispy on the outside and tender inside, it’s a quick Southern seafood dish that’s perfect for weeknight dinners or fish tacos.

Prep Time5

Cook Time10

Total Time15

Course: Main Dish

Cuisine: American

Servings: servings

Calories: 386kcal

Author: Sharon Rigsby

Ingredients

1 ½ pounds Atlantic Cod fillets about 6 ounces each and one-half to one inch thick
8 tablespoons unsalted butter divided
1 lemon quartered

Blackened seasoning Ingredients:

2 teaspoons paprika
1 teaspoon cayenne pepper
½ teaspoon ground black pepper
½ teaspoon ground oregano
½ teaspoon dried thyme
½ teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon brown sugar
2 teaspoons kosher salt

Instructions

To make the blackened seasoning, combine all seasoning ingredients in a small bowl and stir. Set aside.
Use a paper towel to pat the fillets dry on both sides.
Use a pastry brush and brush two tablespoons of melted butter all over the fillets.
Cover the fillets with a generous amount of blackened seasoning. Use your hands to pat it in.
Heat a 10-12 inch well-seasoned cast-iron skillet over medium-high heat for about five minutes. Add three tablespoons of butter. When it has melted, add the fillets. Allow them to cook undisturbed for three minutes. Next, usiing a fish turner or pancake turner, carefully turn the fillets over, and cook for an additional three to four minutes or until the fish is done.
Top each fillet with a pat of butter and a squeeze of lemon juice and serve immediately.

Video

Notes

- Dry your fish well to avoid steaming instead of searing.
- Use a hot pan—this is key to that blackened crust.
- Vent your kitchen—this blackening fish creates some smoke, so flip on that exhaust fan!
- Finish in the oven: If your fillets are over one inch thick and not cooked through after 6 minutes, pop the whole skillet in a preheated 450°F oven for 4–5 more minutes.
- Leftovers: Store leftover blackened cod in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a nonstick skillet over medium-low heat with a small amount of butter or oil until heated through. You can also use an air fryer at 350°F for a few minutes. Avoid microwaving—it tends to make the fish rubbery and ruins that beautiful crust.

Nutrition